Description
Delicate and flavorful pistachio macarons featuring crisp almond-pistachio shells filled with a rich white chocolate pistachio ganache. These elegant French treats combine the nutty essence of pistachios with the sweetness of white chocolate, perfect for special occasions or an indulgent snack.
Ingredients
Units
Scale
Ganache
- 180 g heavy whipping cream, room temperature (3/4 cup)
- 60 g shelled and peeled unsalted pistachios (1/2 cup)
- 240 g finely chopped white chocolate or white chocolate chips (1 1/3 cups)
- Neon green gel food coloring - optional
- Sprinkle of fine salt - optional
Macaron Shells
- 110 g aged egg whites - about 4 large egg whites
- 1/4 tsp cream of tartar - optional
- 110 g granulated sugar (1/2 cup + 2 tsp)
- Green gel food coloring - optional
- 125 g powdered sugar (1 cup)
- 105 g superfine almond flour - blanched (1 1/4 cups + 1 Tbsp)
- 35 g pistachio flour or very finely ground pistachios (1/4 cup)
Instructions
- Prepare the Pistachio Ganache: In a small bowl, combine the chopped white chocolate and shelled pistachios. Heat the heavy whipping cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the white chocolate and pistachios, allowing it to sit for a couple of minutes to melt the chocolate. Stir gently until smooth and creamy. Add neon green gel food coloring and a sprinkle of fine salt if desired. Let the ganache cool to room temperature, then refrigerate until firm enough to pipe.
- Sift Dry Ingredients: In a bowl, sift together the powdered sugar, almond flour, and pistachio flour to remove any lumps and blend evenly. This ensures a smooth macaron shell texture.
- Whip Egg Whites: Using a clean mixer bowl, beat the aged egg whites until foamy. Add cream of tartar to stabilize the foam if using. Gradually add granulated sugar while continuing to whip the egg whites to stiff, glossy peaks. Add green gel food coloring at this stage if you want colored shells.
- Fold Dry Ingredients into Meringue: Gently fold the almond-pistachio flour mixture into the meringue in batches using a spatula. Fold carefully until the batter flows like lava but is not too runny — this is the macaronage technique ensuring proper shell formation.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe rounds about 1.5 inches in diameter onto parchment-lined baking sheets, spacing them evenly. Tap the tray firmly on the counter a few times to release trapped air bubbles.
- Rest the Shells: Let the piped shells rest at room temperature for 30–60 minutes until a skin forms on the surface and they are dry to the touch. This step is crucial for developing the signature macaron ‘feet’ during baking.
- Bake the Macarons: Preheat the oven to 150°C (300°F). Bake the shells for about 14–16 minutes until they rise and develop ‘feet’ with firm tops. Allow the shells to cool completely on the baking sheet before removing.
- Assemble the Macarons: Once the shells have cooled, pipe the chilled pistachio ganache onto half of the macaron shells. Sandwich with the remaining shells, gently pressing together. Refrigerate the assembled macarons for at least 24 hours to mature, allowing the flavors to meld.
Notes
- These pistachio macarons are made with pistachio macaron shells and filled with decadent pistachio ganache, bursting with pure pistachio flavor.
- Aging the egg whites (letting them sit covered in the fridge overnight) improves meringue stability.
- Resting piped shells until a skin forms is essential to achieve the iconic macaron feet and avoid cracking.
- Use gel food coloring for vibrant colors without affecting batter consistency.
- Allow assembled macarons to rest refrigerated for at least 24 hours before serving for best texture and flavor.
Nutrition
- Serving Size: 1 macaron
- Calories: 177 kcal
- Sugar: 17 g
- Sodium: 63 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 42 mg
